Pasta
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Veal Cheeks - 16 Feb 2010
At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. read more...
Fish:Sea Urchin Linguine - 19 Aug 2009
This recipe from Enzo Febbraro at D'Acqua Restaurant takes a certain amount of dedication: first find your sea urchin. Don't worry, though - you can order it on line. read more...
Marchone's - 17 Jun 2009
The thing about Marchone's is it isn't a destination Italian delicatessen. It's not so different from many others of its kind. But what marks it out is its line of 'Anna' pasta. This manufacturer of dried pasta makes unusual shapes, like gemelli which look like roll ups loosely formed by wet fingers that might have come out of a kindergarten art class, and huge tubes they call, surprisingly, fettucini (sic). But it also does a line in wholewheat pasta, with penne, spaghetti and gnocchi in a mushroom shade of brown. This stuff is a rarity on Washington deli shelves. read more...
Pasta: Paccheri with Maine Lobster - 20 May 2009
This recipe from Enzo Febbraro of D'Acqua Ristorante elevates pasta to a heavenly level with a luxurious prime ingredient - the other ingredients are cheap - but simple technique. read more...
Pasta: Chipotle Shrimp and Jumbo Lump Crab Pasta - 3 Mar 2009
Maurisee Upshur's background is Caribbean. As chef of Mrs K's Tollhouse, she's introduced a little spice to a modern American menu. This pasta dish uses Chipotle peppers for an unusual punch. read more...
Pasta: Spaghetti Carbonara - 25 Feb 2009
Spaghetti Carbonara is an Italian classic. Rich and unctuous, it's always a treat to eat and simple to make. Here's the recipe of Massimo de Francesca, chef at Domaso Trattoria. read more...
Who brought pasta to Europe? - 18 Feb 2009
The question generally solicits the answer: Marco Polo. He'd spent seventeen years in China before returning to Venice in 1299. But did the Italian adventurer actually ever go to China? read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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